Drying Kinetics and Chemical Properties of Mango

Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm(2) were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples analyzed decreased with increasing drying time. Palmer and Haden varieties reco...

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Detalles Bibliográficos
Autores principales: Ampah, Jonathan, Dzisi, Komla Agbeko, Addo, Ahmad, Bart-Plange, Ato
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9388300/
https://www.ncbi.nlm.nih.gov/pubmed/35990773
http://dx.doi.org/10.1155/2022/6243228

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9388300/
https://www.ncbi.nlm.nih.gov/pubmed/35990773
http://dx.doi.org/10.1155/2022/6243228

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